MUSTARD RABBIT RECIPE By Frank and Ann of KY 

YOU WILL NEED:
TWO MEDIUM RABBITS, QUARTERED.
PICKLING SALT
BAKING SODA
1/2 TEASPOON NUTMEG
SALT
PEPPER
1 MEASURED TEASPOON LEMON PEPPER
LEMON PEPPER SHAKER
4 WHOLE GARLIC CLOVES
9 OZ YELLOW PREPARED MUSTAR
5 OZ PURE HONEY

MIX MUSTARD, HONEY, NUTMEG AND LEMON PEPPER IN A COVERED CONTAINER. 
MIX/SHAKE VERY WELL I LIKE TO USE RECYCLED P-NUT BUTTER JARS.
LET SIT OVERNIGHT ON KITCHEN COUNTER.
 
IF RABBITS WERE TAKEN WITH A SHOTGUN OR A SINGLE PROJECTILE BODY SHOT, 
SOAK THEM OVERNIGHT IN A COVERED CONTAINER IN A MIXTURE OF 1 TABLESPOON PICKLING SALT 
AND 1 TEASPOON BAKING SODA PER GALLON OF ICE COLD WATER. 
IF A HEAD ONLY SHOT, SOAK FOR 1 TO 2 HOURS.
 
PREHEAT OVER TO 350 DEG.
 
PLACE THE RABIT QUARTERS IN A POT OF COLD WATER WITH THE GARLIC CLOVES. 
BRING THE QUARTERS UP TO A ROLLING BOIL. 
REMOVE FROM WATER THE MINUTE THEY START TO BOIL AND PLACE ON PAPER TOWELS TO DRY. 
RUB SALT/PEPPER/ AND LEMON PEPPER INTO DRY RABBIT QUARTERS. 
PLACE QUARTERS IN GLASS/CERAMIC COVERED CASSEROLE DISH. 
COVER MEAT WITH HONEY MUSTARD MIXTURE. 
BAKE COVERED FOR 25 MINUTES. 
REMOVE COVER AND BAKE FOR ANOTHER 5 TO 10 MINUTES. 
SERVE WITH GREEN SALAD, ITALIAN OR VINEGAR/OIL DRESSING AND SOUR DOUGH BREAD. 
THIS IS ALSO A GREAT TIME TO BRING OUT YOUR BLACKBERRY WINE OR MERLOT.